Chicago-Style Pizza in the Desert History, Timing and How to Order Deep Pan Like a Local
Chicago-style pizza is a different kind of meal from the quick slice. It is built in a pan, packed with cheese, baked for a long time, and eaten with a fork more often than not. Knowing what you are ordering, and why it takes a while, makes the experience better, especially when you are far from Chicago. This guide explains where the style came from, what defines it, how to order it, and how to pair it.
Short answer: Chicago-style deep pan pizza is a thick, cheese-heavy pie baked at high heat for a long time, so order it early, share it, and ask your server about timing. If you want something quicker, a hand-tossed pie is the lighter choice.
Where did Chicago-style pizza come from?
According to the Chicago History Museum, Chicago-style pizza first appeared in the fall of 1943 with the opening of Pizzeria Uno. The museum notes that many soldiers had been introduced to pizza while moving up the coast of Italy, and that several Chicagoans expected them to want more when they returned home. The museum describes the style as marked by large amounts of cheese and a thick pastry-style crust, very high oven temperatures, plenty of cornmeal in the pan to insulate the dough, and very long cooking times, fifty to sixty minutes for a medium pie in the original recipe.
That history explains two things you will notice today: the pie is substantial, and it does not arrive quickly.
Where can you try it in the desert?
For travelers and locals who miss the style, Giuseppes is an Italian restaurant Palm Springs guests can visit for Chicago-style pizza and house-made pasta. The family-owned restaurant says it brings the flavors of Chicago to the desert, with a Chicago-style deep pan pizza and a hand-tossed option on the same menu. It lists its address as 1775 East Palm Canyon Drive, Suite 410, and says it makes its dough in-house and uses a signature marinara made fresh daily and Wisconsin cheese.
What makes deep pan different from other pizza?
| Feature | Deep pan | Hand-tossed |
| Crust | Thick and sturdy, baked in a pan | Thinner, crisp edges and a tender center |
| Toppings | Layered inside the crust | On top of the dough |
| Baking time | Longer | Shorter |
| How to eat it | Often with a knife and fork | By hand |
| Best for | A shared, filling centerpiece | A faster, lighter meal |
Layering also affects the eating experience. In classic deep pan pizza, the cheese and toppings sit under the sauce, so the first bite is rich, and the pie holds its shape on the plate. Details vary by kitchen, so ask your server how the restaurant builds its pie.
How should you order it?
A few habits make the visit smoother:
• Order the pizza first. Because deep pan takes longer to bake, place that order before you decide on anything else, then add appetizers or salads while you wait.
• Ask about timing. Servers can tell you how long a pie takes on a busy night.
• Share it. One deep pan pie goes a long way, so pair it with a salad or a pasta rather than one pizza per person.
• Mix styles. If your group is undecided, order one deep pan and one hand-tossed.
• Reserve ahead. The restaurant offers online reservations, which helps on busy evenings.
What should you drink with it?
Rich, cheesy pizza pairs well with drinks that cut through it. The restaurant lists wine, craft beer, and cocktails, and it says it serves a daily happy hour in the bar area, with extended hours in summer. Ask your server for suggestions, and confirm happy hour times before you go because they can change.
What are the other options on the menu?
If deep pan is not your choice, the restaurant says it also offers hand-tossed pizza, house-made pastas, Italian classics, salads and shareable dishes. Popular choices mentioned by guests include lasagna, spaghetti Bolognese and portobello mushroom ravioli. Ask about specials and about any allergens before you order.
How do you reheat leftover deep pan pizza?
Deep pan pizza reheats better in an oven than a microwave, which tends to soften the crust. Warm slices on a baking sheet in a moderate oven until the cheese is hot and the crust has firmed up again. Refrigerate leftovers promptly, within two hours, or within one hour in hot weather, and eat them within three to four days.
Visit Giuseppes in Palm Springs
Giuseppes Italian Restaurant & Pizzeria, Palm Springs, 1775 East Palm Canyon Drive, Suite 410, Palm Springs, CA 92263. Phone: (760) 537-1890
The restaurant lists dinner hours of 4:00 to 8:30 p.m. Sunday through Thursday and 4:00 to 9:00 p.m. Friday and Saturday. Hours can change, so confirm before you go.
Frequently asked questions
Why does deep pan pizza take so long? It is thick, packed with cheese and baked at high heat, so it needs more time than a thin pie. The Chicago History Museum notes that the original style took fifty to sixty minutes for a medium pie.
Can I get a faster pizza? Hand-tossed pizza generally bakes more quickly. Ask your server about current timing.
Is Chicago-style pizza the same as deep dish? The terms overlap. The Chicago style is best known for deep dish, and some places also serve other Chicago-style pies.
Does the restaurant take reservations? Yes. Reservations are available through its website.
Before you order
Know the style you want, order the pizza early, share it and ask about timing and ingredients. A little knowledge helps you enjoy a pie that has traveled a long way from Chicago to the desert.
